  1. Dissolve 1 pkg. active dry yeast in ¾ cup warm water (not hot—105° to 115°). Mix in 2½ cups Bisquick. Beat vigorously. 2. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. 3. Shape into 12 pan rolls. Place in greased 8 round layer pan. 4. Place pan of rolls on wire rack over a bowl of hot water and cover with towel; let rise about 1 hr. Heat oven to 400° (mod. hot). Bake 10 to 15 min., until a rich golden brown. Brush with butter after baking. Serve hot. Makes 16. 1. Water temperature for dissolving yeast is right when it is slightly warmer than lukewarm. Too hot water kills the yeast; too cool water retards rising. 2. Rolls are ready to bake when dough is puffy and light and slight indentation remains in dough when pressed gently with finger. Variations in ShapesCrescent RollsCrescent rolls Roll dough into 12 circle. Cut into 16 wedges. Beginning at wide side roll toward point. Place on greased baking sheet with point underneath. Clothespin RollsClothespin rolls Divide dough into 16 to 18 strips. Roll each on board with palms of hands into 12 lengths. Wrap strips around greased clothespins so edges barely touch. KnotsKnots Make strips (as above). Twist and tie each strip into a knot. Press ends down on greased baking sheet. More yeast bakingsPizza(Makes four 10 Pizzas) Pizza Follow directions for Yeast dough (recipe page 23) through the kneading. Divide dough into 4 pieces. Roll each piece paper-thin into a circle, about 10 in diameter. Place on ungreased baking sheets or in shallow pie pans. No rising! Top with:
Mix onion, garlic, tomato sauce, salami, salt, and pepper and spread on dough. Sprinkle grated cheese over all or lay cheese strips on top. Sprinkle with oregano to desired taste. Heat oven to 425° (hot). Bake 15 to 20 min., until crust is brown and filling hot and bubbly. Serve immediately. Unbaked pizza may stand while others are baking. Individual PizzasDivide dough into 8 pieces and roll each piece into 5 circles. Spread with filling and bake. Easy PizzasDivide dough in half and roll each part on a baking sheet as thin as desired. Spread with filling. Italian Bread SticksBread sticks Follow directions for Yeast dough (recipe page 23). Divide dough into 16 equal parts. Roll each piece between hands into pencil-like strips 8 long. Melt ¼ cup butter. Spread part of butter in bottom of 13×9½×2 oblong pan. Put strips of dough in pan. Brush tops with rest of butter. Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds, or garlic salt. Cover with damp cloth. Let rise in warm place (85°) until light, about 1 hr. Heat oven to 425° (hot). Bake 15 min., until light golden brown. Turn oven off. Allow bread sticks to remain in oven 15 more minutes to crisp. Bisquick Herb Yeast RollsFollow directions for Yeast dough (recipe page 23)—except add ¼ tsp. nutmeg, ½ tsp. sage, and 1 tsp. caraway seeds to the Bisquick. Mustard Buns for Hot DogsFollow directions for Yeast dough (recipe page 23)—except add 2 level tbsp. prepared mustard. Divide dough into 8 pieces; shape like a hot dog bun. Onion BunsFollow directions for Yeast dough (recipe page 23)—except add ½ cup finely chopped onion and use 2? cups Bisquick. Divide dough into 10 portions and shape in oblongs or rounds. Good with wieners and hamburgers. Hawaiian Yeast RollsHawaiian yeast Rolls
Mix pineapple, ½ cup brown sugar, and ¼ cup butter. Divide among 12 large greased muffin cups. Prepare dough by dissolving yeast in water. Mix in egg, 1 tbsp. sugar, and Bisquick; beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll into a rectangle, 16×9. Spread with rest of ingredients. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 12. Place in prepared muffin cups. Place pan of rolls on wire rack over bowl of hot water and cover with towel; let rise 1 hr. Heat oven to 400° (mod. hot). Bake 15 min. Invert pan; serve. Caramel Buns
Melt butter; add brown sugar and corn syrup. Bring syrup mixture to a rolling boil. Spread in 8 round layer pan. Add pecans. Dissolve yeast in warm water. Mix in Bisquick and beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll out into rectangle, 16×9. Spread with butter, sugar, and cinnamon. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 10 slices. Place in pan. Place pan of rolls on wire rack over bowl of hot water and cover with towel; let rise 1 hr. Heat oven to 400° (mod. hot). Bake 20 to 25 min. Invert pan and serve rolls warm. Orange RollsOranges and rolls Follow recipe for Hawaiian Yeast Rolls (above)—except substitute ½ cup orange juice, ½ cup sugar, and 2 tbsp. grated orange rind for the first two ingredients. Mix the orange juice, ½ cup sugar, orange rind, and ¼ cup butter in saucepan. Cook 2 min. over low heat. Divide among 12 muffin cups. |
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